Herbs and spices ready for food use Specification for coriander seeds (whole and ground)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-03-1996

Publisher

British Standards Institution

Committees responsible
Foreword
Specification
1. Scope
2. Definitions
3. Sampling
4. Physical properties
5. Chemical composition
6. Packaging and storage
7. Marking
Appendices
A. Description of whole and ground coriander
B. Preparation of samples for chemical tests
C. Additional information
Tables
1. Chemical composition of whole coriander
2. Chemical composition of ground coriander
3. Levels for trace metals in coriander

Specifies requirements for coriander "seeds" processed for food use and derived from the fruit of one or more of the subspecies/varieties of the species Coriandrum sativum L.

This Part of BS 7087 specifies requirements for coriander ‘seeds’, processed for food use and derived from the fruit of one or more of the subspecies/varieties of the species Coriandrum sativum L.

This Part of BS 7087 also specifies requirements for ground coriander derived from whole coriander complying with this standard.

Additional information on further requirements that may be specified in purchase contracts is given in appendix C.

NOTE. The titles of the publications referred to in this Part of this British Standard are listed on the inside back cover.

Committee	AW/34
DevelopmentNote	Supersedes BS 7087-6(1990) & 95/501458 DC (08/2004) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType	Standard
Pages	10
PublisherName	British Standards Institution
Status	Current
Supersedes	BS 7087-6:1990

BS 5763-6:1983	Methods for microbiological examination of food and animal feeding stuffs Preparation of dilutions
BS 4585-2:1982	Methods of test for spices and condiments Determination of moisture content (entrainment method)
BS 4540-1:1981	Sampling of spices and condiments Methods of sampling
BS 4585-1:1983	Methods of test for spices and condiments Determination of extraneous matter
ISO 2255:1996	Coriander (Coriandrum sativum L.), whole or ground (powdered) — Specification
BS 4585-15:1985	Methods of test for spices and condiments Determination of volatile oil content
BS 4540-2:1982	Sampling of spices and condiments Method for preparation of a ground sample for analysis

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BS 7087-6:1996

Herbs and spices ready for food use Specification for coriander seeds (whole and ground)

Table of Contents

Abstract

Scope

General Product Information

Standards Referencing This Book

Category

Subcategory